Although the perception of Scotland’s cuisine is significantly bruised by antiquated notions and the locals’ undying appetite for fried food, the country’s fresh produce — particularly the seafood, shellfish, and meat — is decidedly exceptional. Whether navigating the urban haunts of major cities, enjoying elegant market towns or experiencing remote island hideaways, food-lovers in Scotland will find a culinary scene that emphasises on wild harvests and top-notch meats constructed on a strong cultural identity. Now, classic Scottish recipes, often indicative of historically harsh climates and humble ingredients are often reworked with finesse, humour and international influences to bring a more contemporary fusion of flavours and techniques.
Photo by Mohit GuptaThis begs the question — would you travel to Scotland for a life-affirming meal? The answer is a resounding “yes, of course”, if it’s followed by “at The Peat Inn”.
The Peat Inn is run by award-winning Chef and columnist, Geoffrey Smeddle and his wife Katherine. Whist Geoffrey is at the heart of the kitchen, Katherine’s warmth and thoughtfulness fill the Michelin-starred restaurant, making dining at The Peat Inn a remarkably personal experience. Housed in an 18th-century building in the hamlet of Fife, the restaurant is made up of three small dining rooms that provide an intimate setting for lunch or dinner. With its lush sofas, an old fashioned open log fire and eight individually designed rooms a few steps away, the charm of the table quietly spills into a quaint over-night setting as well.
The menu at The Peat Inn is perennially in sync with the changing seasons, making full use of the excellent produce growing in abundance in the surrounding area — seafood from Anstruther and local game, local meat; and vegetables grown in their own garden. Here quality ingredients and careful technique take precedence over superficial over-embellishment. Over the years, Chef Smeddle has created a vast network of trusted suppliers, relying on their advice and expertise to help influence the changes in his seasonal menus. Nature plays a big role in the creation of dishes, with ingredients paired according to seasonal flavour — think Summer berries with elderflower jelly on a warm summer day, or Partridge with Swiss chard and chestnuts in the autumn. The Autumn Eton Mess, contrasted with blackberries, figs and peached pears, speaks volumes about Geoffrey Smeddles’s genius manoeuvring through the seasons. While embracing the local is integral to Geoffrey Smeddle’s food, he is a big proponent of incorporating far flung and often unfamiliar ingredients into his dishes — like his Roast Hake with chickpeas, chorizo and coriander or the incredibly divine lychee and ginger parfait.
Chef Smeddle’s ethos lies in bringing elegance to a charming, rural setting — an ambition that critics say has been achieved — one in particular commenting that The Peat Inn has all the “flair without fuss”.
Written by Rhea Baweja
Week 3, January 2021
